6 servings; 174 mg. sodium per serving)

1 pound lean ground beef
1/2 cup chopped onion
2 cloves chopped garlic
1/4 pound mushrooms, sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (14-1/2 oz) no salt added diced tomatoes
1 (6 oz) can no-salt added tomato paste
6 ounces small elbow macaroni

Prep. Instructions

1. Combine onion, garlic and mushrooms in a bowl.
2. Combine herbs, spices, tomatoes (with juice) and tomato paste in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Combine beef and onion mixture in a deep skillet or stockpot. Cook, stirring often, until beef has lost its pink color. Break up meat into small pieces as it cooks. Pour off fat.

2. Add tomato mixture to cooking pot; stir until combined. Bring mixture to a boil; turn heat down to simmer. Simmer 20 minutes, uncovered, stirring occasionally.

3. While beef mixture simmers, cook macaroni according to package directions, salt omitted. Drain. Do not rinse.

4. Add macaroni to beef mixture after beef mixture has cooked for 20 minutes; stir to combine. Bring mixture to a soft boil again; turn heat to simmer. Simmer beef/macaroni mixture for 10 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds